I learned a new trick. I bottle using plastic bottles. When I cap them I squeeze out all the air then add the cap. The bottles are slightly deformed. This seems to allow my soda to get more CO2 forced into it. It also lowers the risk of an explosion.

I live in FL so the house is always around 77 degrees. The yeast beasts finish their job in around 24 hours. The southern yeast works much faster than those Yankee yeasts.